Seaweed marinated in lemongrass and lime

My aunt, originally from Ninh Thuan, came to visit her hometown and stopped by my house, bringing with her a kilogram of Gracilaria seaweed, saying it was a gift from her homeland. Suddenly, I remembered those summer days wandering around Phan Rang-Thap Cham, enjoying the refreshing specialties made from Gracilaria seaweed in the sunny and windy South Central region.

My aunt said that seaweed has cooling and detoxifying properties, and that it's suitable for everyone from the elderly to children and pregnant women. Having been to Ninh Thuan several times, I'm still most impressed by the seaweed marinated in lemongrass and kumquat. As if understanding my wish, my mother took the seaweed from my aunt and insisted that it had to be marinated in lemongrass and kumquat!

Seaweed marinated in lemongrass and lime

My aunt has been away from her hometown for nearly twenty years, so perhaps preparing delicious dishes from Gracilaria seaweed is a way for her to relive many childhood memories. She said that to harvest seaweed, you have to wait for the right time. Winter is the time for harvesting Gracilaria seaweed, while summer is the time for Gracilaria seaweed. When she was little, she had to observe the seasons and depend on the size of the waves, the high and low tides, to dive and harvest... Now, Gracilaria seaweed is grown year-round, and traders come directly to the farms to buy and distribute it everywhere, so you can buy healthy, clean, and nutritious Gracilaria seaweed at any time you visit your hometown.

Sweet and sour pickled seaweed comes in many varieties, such as pickled plain in sweet and sour fish sauce; pickled in vinegar with onions, carrots, pig ears, etc. However, pickled seaweed with lemongrass and kumquat was once a favorite snack of the children in my aunt's fishing village. Perhaps it was because it was easy and quick to make, so whenever they were hungry, they would go and pick seaweed and prepare it themselves.

First, soak the seaweed in clean water, then drain and cut into bite-sized pieces. The key "catalyst" for flavor is the vinegar dressing. Vinegar is boiled after being mixed with salt and sugar to taste. While waiting for the vinegar to cool, cut the chili peppers into small rings, and slice the garlic and lemongrass thinly before adding them to the vinegar dressing and letting it cool completely. For the kumquats, simply cut them in half, remove the seeds, and add them to the bowl of seaweed. Pour in the vinegar dressing, and don't forget to add chopped kaffir lime leaves for extra flavor and aroma. After completing these steps, refrigerate for about half an hour before serving.

The plate of pickled seaweed with lemongrass and lime is a perfect blend of sweet, sour, and spicy flavors, incredibly delicious and with a delightful crunch as each strand is savored. I took a bite, my heart filled with joy as I recognized the authentic, unique taste of the Ninh Thuan coastal region from days gone by. Now I understand why pickled seaweed with lemongrass and lime became a cherished memory for my aunt and now something I eagerly anticipate.

Source link: https://thanhnien.vn/huong-vi-que-huong-rong-sun-ngam-sa-tac-185230130181114123.htm